Marie Saba’s Berry-Licious Take On Apple Pie

Looking for a delectable dessert that’ll stand out among the trays of cookies at your next party? This cranberry and apple pie is beloved by pie queen Marie Saba and Katie Couric herself! The duo joined forces to make this ultimate sweet dish that packs the perfect amount of punch with tart cranberries and apple cider. Plus, Marie gives you a master class on how to create an elegant lattice pie crust and adorable decorations that are *almost* too pretty to eat!

Marie Saba’s Cranberry Apple Pie

Makes one 9-inch pie

Ingredients:

• 3/4 cup (150 g) light brown sugar, packed 
• 1/4 cup (30 g) all-purpose flour 
• 1/2 tsp (2 g) Kosher salt
• 1/2 tsp (2 g) ground cinnamon
• 1/2 tsp (2 g) ground ginger
• 6 large Honeycrisp apples (about 3 lbs.), peeled and sliced 1/4 inch thick 
• 2 cups (150 g) fresh cranberries, roughly chopped
• 1 tsp (4 g) vanilla extract
• 1/4 cup (55 g) water or apple cider
• 1/4 cup (56 g) unsalted butter, cut into 8 cubes
• 2 pie crusts, store-bought or homemade
• For egg wash: 1 egg + 2 tsp. water, whisked together and then strained
• For topping: raw sugar
• For serving: vanilla ice cream 

Instructions:

Crust

1. Start by making Marie’s easy-as-pie (sorry) four-step crust.

2. Make the filling for the pie. In a large braising pan, mix together brown sugar, flour, salt, cinnamon, and ginger until well combined. Add apples, cranberries, and vanilla to the pan. *Pro tip: Katie was wowed by Marie’s apple spiralizer since it eliminates peeling time and makes chopping a breeze. Toss gently to coat the apples (feel free to toss the mixture with your washed hands!) *Pro tip: There’s no right or wrong way to add the cranberries! If you don’t want whole cranberries in your pie, you can give them a spin in your food processor for a chopped-up version. Chopped berries will turn your pie filling pink, becoming more cranberry (rather than apple)-flavored. Follow how Marie and Katie did it and your pie will stay a yellow color while the cranberries add pops of red mixed in. 

3. Add water or apple cider and butter pieces. Cook apples over medium heat, stirring frequently, until apples are tender, about 15 to 20 minutes. Cool completely.

4. Fit one crust into a 9-inch pie plate. Marie recommends using a SilPat baking sheet to roll out your pie crust to prevent stickiness and keep your mess in one place. *Pro tip: ​​To make sure your crust will fit in the pie plate, flip over the plate and lay it down on the crust. Make sure there are a few inches of crust all around the plate. Marie recommends using a 9” Pyrex pie plate (like this one) and NOT a deep-dish pie plate unless the recipe you’re using is specifically for a deep-dish pie. 

5. Add about 1/2 of the cooled apple mixture and press down gently with a spatula (this will reduce gaps in the finished pie). Add remaining apple mixture and press down again with a spatula.

6. For a lattice top, cut the second crust into 8 to 10 long strips. *Pro tip: You can use a pizza cutter to slice the pie crust into whatever size strips you’d like. For a lattice design, Marie likes to use this easy-to-use decorating tool. Use the crust strips to form a lattice design over the filling (and watch Marie’s effortless tutorial below!). Try your hand at decorations with these Marie-approved leaf cutters. Seal crusts by pressing together and tucking them under to form an even edge. Use your fingers to create a scalloped edge. Place the pie in the freezer for 20 minutes.

7. Preheat the oven to 415 degrees F (212 degrees C). Line a baking sheet with parchment paper.

8. Remove pie from freezer and place on baking sheet. Brush crust with strained egg wash and sprinkle with raw sugar. *Pro tip: While you don’t have to make an egg wash to brush over the pie, doing so will give the lattice and your crust designs an extra glossy shine. 

9. Bake pie at 415 F (212 C) for 20 minutes. Remove pie and either add pie shield or gently lay a piece of foil over the top of the pie to prevent the top crust (or lattice or decorations) from burning. Reduce heat to 350 F (190 C) and continue baking for 50-60 minutes, or until top is golden, filling is bubbling, and apples are very tender.

10. Cool for at least 2-3 hours before serving. Serve with ice cream, if desired.

Notes:

Apples: If you don’t have Honeycrisp, replace them with another sweet-firm apple, such as Braeburn, Cosmic Crisp, Jonagold or Pink Lady. The sweet flavor of these apples works well against the tart cranberries, and the firm flesh holds up nicely in the pie.

Make-Ahead Tip: The apple cranberry filling can be cooked (step 1) in advance. Store in the refrigerator for 2 days or freezer for up to 1 month. If in the freezer, thaw overnight in the refrigerator and then bake as usual (step 2 – 7).

Make-Ahead Tip: The entire pie can be made in advance (step 3), double-wrapped in plastic, and frozen for up to 1 month. Do not thaw. Unwrap and leave on the counter at room temperature for 15 – 20 minutes. Preheat the oven and bake as usual (step 4 – 7.)

Make-Ahead Tip: The two crusts can be made in advance. Shape into a disc, wrap in plastic, and store in the freezer for 2 to 3 months. Thaw overnight in the refrigerator. 

For more tutorials on pie crusts, pie fillings, and all types of food, you can check out Marie’s YouTube channel, @marieskitchen. Questions? Email Marie at  marie@mariesaba.com.